Trenette al pesto is a Ligurian pasta dish of long flat pasta noodles tossed with fresh basil pesto, potatoes, and green beans – all cooked together in one pot. It comes from Genoa, the regional capital of Liguria, and it has been on trattoria menus there for generations.
More recently, Disney-Pixar popularised trenette al pesto in its movie Luca, the most-watched film of 2021, which introduced trenette al pesto to a global audience. The film’s director, Enrico Casarosa, is a native of Genoa who drew on his own childhood summers on the Ligurian Riviera when writing the dish into the script. The film did more for the dish’s international recognition than decades of Italian food writing
What is trenette pasta?
Trenette is a long, flat pasta from Genoa. The name comes from the Genoese dialect word trena, meaning string. The shape is slightly oval in cross-section – wider and thicker than linguine, with enough body to hold a sauce properly. That extra body is the point. And pesto is its perfect companion.
It is possible to buy dried trenette is made from durum wheat semolina and water. But fresh trenette made at home using 00 flour and eggs is the best. Outside Liguria, linguine which accepted substitute. But you wont offend anyone if you use any long pasta. The flavours will still be great.
Why potatoes and green beans?
Potato in pasta? Yes this is a double carb recipe! But aside from the surprisingly good flavour combination, the potato releases starch which thickens the water, and when you use a splash of it to loosen the pesto before tossing, it helps the sauce cling to every strand rather than pooling at the bottom of the bowl. The green beans add sweetness and a slight crunch that stops the dish feeling heavy. Together they turn a simple pasta dish into something with real balance.
How to Make Trenette al Pesto
Everything cooks in one pot. Potatoes go in first, then beans, then pasta – each added in sequence as the water returns to the boil. Before you drain, scoop out a full mug of the starchy cooking water. That water is a sauce ingredient, not an afterthought.
The pesto goes in off the heat. Two or three tablespoons of pasta water loosen it. Toss well until every strand is coated and glossy. Serve the moment it is dressed – this dish does not wait.
Frequently Asked Questions
Buon appetito! 🇮🇹
More Food from Liguria
Liguria is a region of intense, precise flavours – built on basil, olive oil, anchovies, and the sea.
Buridda di Seppie – Ligurian Cuttlefish and Peas
Pesto di Fave – Fava Bean Pesto
Discover more food from Liguria
Trenette al Pesto
Equipment
- Large pot for the pasta
- colander
- Ladle or heatproof mug for reserving pasta water
- Large mixing bowl or the drained pot for tossing
Ingredients
- 400 grams trenette pasta (preferably homemade)
- 200 grams waxy potatoes (peeled and cut into 2cm cubes)
- 150 grams fine green beans (trimmed and halved)
- 4 tbsp pesto alla genovese
- salt
Instructions
- Bring a large pot of well-salted water to the boil. Add the potato cubes and cook until soft but still firm.
- Add the green beans to the same pot and cook for a further 2 minutes.
- Add the trenette and cook until al dente, checking the packet time and tasting 1 to 2 minutes early. Before draining, scoop out a full mug of the starchy cooking water and set it aside.
- Drain the pasta, potatoes, and green beans together. Return everything to the pot off the heat.
- Add the pesto and 2 to 3 tablespoons of the reserved pasta water. Toss well until every strand is coated and glossy. Add more pasta water gradually if the sauce is too thick.
- Serve immediately in warmed bowls.
Notes
- Never heat the pesto. The residual heat of the pasta is all it needs.
- The potatoes are not optional – their starch binds the sauce to the pasta.
- Reserve more pasta water than you think you need.
